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Lotus leaf wine and preparation method thereof

A technology of lotus leaf and lotus leaf juice, applied in the field of lotus leaf wine and preparation thereof, can solve the problems of insufficient utilization of lotus leaf active ingredients, low utilization rate of lotus leaf active substances, and lotus leaf waste, etc., and achieves low overall price. , suitable for promotion and absorption

Inactive Publication Date: 2013-05-08
YIBIN LONGMEN WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of lotus leaf wine and its preparation method, to solve the low utilization rate of lotus leaf active matter in the prior art, and a large amount of lotus leaves are discarded, so that the active ingredients of lotus leaves cannot be fully utilized, resulting in resource failure. waste problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A lotus leaf wine is composed of 5kg lotus leaves, 100kg original liquor, 80kg water, 0.02kg honey and 0.16kg seasoning liquid.

[0023] The preparation method is as follows:

[0024] (1) Preparation of lotus leaf juice: Screen fresh or dried lotus leaves, grind the lotus leaves into fine powder, weigh 5kg of lotus leaf powder through a 20-mesh sieve into a container, and add 70vol% alcoholic original liquor 10kg, soak at room temperature for 180 days, stir and mix once every 3 days during the soaking period, filter after reaching the soaking time to obtain lotus leaf juice and lotus leaf residue;

[0025] Preparation of seasoning liquid: mix 5kg Shuanglun bottom wine (more than 70 vol%), 5kg Shuanglun bottom wine (30-40 vol%), 2kg bottom cellar yellow water, 1kg honey, 60kg cellar flavored wine (68~ 72 vol%) and 27kg of strong flavored wine (68~72 vol%) are mixed evenly to obtain the seasoning liquid;

[0026] (2) Add the lotus leaf juice obtained in step (1) into 80kg water,...

Embodiment 2

[0028] A lotus leaf wine is composed of 6 kg lotus leaves, 100 kg original liquor, 125 kg water, 0.03 kg honey and 0.32 kg seasoning liquid.

[0029] The preparation method is as follows:

[0030] (1) Preparation of lotus leaf juice: Screen fresh or dried lotus leaves, grind the lotus leaves into fine powder, weigh 6kg of lotus leaf powder through a 20-mesh sieve into a container, and add original liquor with an alcohol content of 65vol% 9kg, soak at room temperature for 240 days, stir and mix once every 3 days during soaking, filter after soaking time to obtain lotus leaf juice and lotus leaf residue;

[0031] Preparation of seasoning liquid: mix 5kg Shuanglun bottom wine (more than 70 vol%), 5kg Shuanglun bottom wine (30-40 vol%), 2kg bottom cellar yellow water, 1kg honey, 60kg cellar flavored wine (68~ 72 vol%) and 27kg of strong flavored wine (68~72 vol%) are mixed evenly to obtain the seasoning liquid;

[0032] (2) Add the lotus leaf juice obtained in step (1) to 125kg water, 0....

Embodiment 3

[0034] A lotus leaf wine is composed of 9kg lotus leaves, 110kg original liquor, 145kg water, 0.04kg honey and 0.44kg seasoning liquid.

[0035] The preparation method is as follows:

[0036] (1) Preparation of lotus leaf juice: Screen fresh or dried lotus leaves, grind the lotus leaves into fine powder, weigh 9kg of lotus leaf powder that has passed a 10-mesh sieve, and place it in a container, and add original liquor with an alcohol content of 60vol% 27kg, soak at room temperature for 170 days, stir and mix once every 3 days during the soaking period, filter after reaching the soaking time to obtain lotus leaf juice and lotus leaf residue;

[0037] Preparation of seasoning liquid: mix 5kg Shuanglun bottom wine (more than 70 vol%), 5kg Shuanglun bottom wine (30-40 vol%), 2kg bottom cellar yellow water, 1kg honey, 60kg cellar flavored wine (68~ 72 vol%) and 27kg of strong flavored wine (68~72 vol%) are mixed evenly to obtain the seasoning liquid;

[0038] (2) Add the lotus leaf juice...

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PUM

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Abstract

The invention discloses a lotus leaf wine and a preparation method thereof, which solve the problem that the utilization rate of active matters of lotus leaves is low, and a large amount of lotus leaf waste gas is produced, so that the effective components of lotus leaves can not fully used, thereby resulting in waste of resources in the prior art. A lotus leaf wine comprises the following components in part by weight: 90-110 parts of an original white wine, 2-15 parts of lotus leaves, and 40-190 parts of water. The invention also provides a preparation method of the lotus leaf wine. The lotus leaf wine disclosed by the invention is fresh and transparent in appearance and greenish-yellow, has the typical style characteristics such as unique elegant fragrance, purity, mildness, smoothness, mellowest taste, long after-taste, and incapability of dizziness after binge drinking, and has the effects of clearing away the heart-fire, improving eyesight, clearing heat and expelling damp, stopping bleeding, clearing damp, reducing fat and losing weight, and achieving antibacterial, antiviral and antioxidant effects, and the like.

Description

Technical field [0001] The invention relates to a lotus leaf wine and a preparation method thereof. Background technique [0002] The lotus leaf is the leaf of the Nymphaeaceae plant lotus, which is cultivated in the north and south of my country. The lotus leaf is a plant leaf that is homologous to medicine and food. It is rich in β-carrotin, flavonoids, volatile oil, soaps, vitamin C, lotus leaf, N-nor lotus leaf, O-nor lotus leaf Alkali, tachycardine, ymeparine, N-methyl aconitine, protonicoline, liriodendron and other anti-mitotic alkaline components, which have clearing heat and removing dampness, hemostasis and diuresis, Fat weight loss, antibacterial, antiviral and anti-oxidant effects. [0003] Only a small part of my country's lotus leaves are used as medicinal materials or used in processed foods, and most lotus leaves are discarded. In the production of existing lotus leaf processed foods, water is mostly used as a solvent for production, such as lotus leaf tea bever...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 周厚君
Owner YIBIN LONGMEN WINE CO LTD
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